You can smoke them all...a mesh or perforated grill-topper works well for the smaller items. Give them at least 1 hour to smoke, then foil or tent in a pan until tender. Pull the neck meat and chop fine with the giblets for a great smoked gravy. Just simmer the starter liquids with the chopped goodies to equalize the smoke into the liquid before adding starches to thicken the base. Use onion, garlic and a few herbs/spices in the base, or add a bit of your dry rub.
Nothing beats the flavor and textures of a good smoked giblet gravy to top-off smoked bird, IMHO.